Yeast Free Ginger-Lime Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat transforms its mild, sweet flesh into something deeply caramelized and genuinely crave-worthy. The glaze here is built from coconut aminos, fresh ginger, lime juice, and a touch of turmeric — bold, bright flavors that come together without a drop of anything fermented or yeast-derived. Coconut aminos does a lot of heavy lifting in this recipe, delivering that savory, umami-forward depth you'd normally expect from soy sauce, making it a smart swap for anyone navigating yeast-free eating. The squash rings roast up with gorgeous golden edges and a tender center, and the whole thing comes together on a single sheet pan with minimal cleanup. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh rather than heavy. It works beautifully as a side dish alongside grilled proteins or grain bowls, and the naturally sweet squash means no added sugar is needed to make the glaze sing.
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Learn more →Ingredients
4 servings
- 2 medium delicata squash (about 1 ½ lb total)
- 2 tbsp coconut oil, melted
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Trim the ends off each delicata squash, then cut crosswise into 1/2-inch rings. Use a small spoon or your fingers to pop out the seeds and stringy pulp from each ring.
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